Say hello to your new go-to brunch recipe: Bacon, Onion, and Mushroom Quiche! Featuring a savory all-butter pie crust, caramelized onions, and a delicious bacon and mushroom mixture. This is one of my most popular quiche recipes!
If you’ve ever been to brunch at my house, you know how I feel about quiche. I LOVE IT… and I always have one on the table ready to be devoured! And although I have tons of quiche recipes, I have two that are almost always on my menu: Quiche Lorraine and this glorious bacon, onion, and mushroom quiche!
Make the Crust
When it comes to making a flaky crust, the key is to start with cold ingredients, and keep everything cold during the process. If you start to see melting butter at any point, stop, cover the bowl, and pop it in the fridge for 20 minutes or so, then resume. Otherwise your butter will leak out of the crust while baking, and will yield a dry, flake-less, flavorless crust. COLD IS KEY!
Why Blind Bake?
Blind baking takes extra time and effort, but it’s an essential step for baking a quiche, which has a very wet filling. The point of blind baking is to allow the crust to partially cook and brown before it’s filled with the wet filling, so that it bakes up crisp, and does not become soggy. Luckily, blind baking isn’t hard and only requires some parchment paper and dried beans or pie weights.
The Quiche Filling
- Bacon: This can easily be substituted with diced pancetta or even cooked and crumbled sausage. If you’re a vegetarian, you may omit it completely.
- Olive Oil: No need to get fancy here; use whatever you have on hand!
- Onion: I love yellow onion here, but in a pinch white onion or even red onion will work just fine!
- Mushrooms: I prefer cremini mushrooms… but white button or baby portobello mushrooms will work.
- Salt and Pepper: Adds seasonings and spice.
- Thyme: Be sure to use FRESH thyme leaves, which adds both a pop of freshness and earthiness.
- Dijon Mustard: I love Grey Poupon, but use whatever brand you have on hand or love.
- Heavy Cream: This is an essential ingredients and should not be replaced with all milk or half and half.
- Milk: Whole milk aka full-fat milk works best here.
- Cornstarch: This is my secret ingredient! Say bye-bye to soggy wet quiche.
- Eggs: Be sure to use large eggs, and bring them to room temperature so they bond evenly with the other ingredients.
- Cheese: I call for gruyere, but Cheddar cheese (I’d suggest a sharp white cheddar) or Swiss are fine substitutes.
Make the Quiche:
- Make your crust: You’ll need to make the dough, chill it, roll it, then blind bake. Before baking, be sure to preheat the oven to 375 degrees.
- Fry the bacon. Then drain it on a paper towel and chop it into tiny pieces.
- Cook the onions. You’ll add them into the bacon grease, reduce to medium heat, and cook until they’re caramelized.
- Sauté the mushrooms until they’re crispy. Make sure you cook all the water off of them, otherwise they’ll leak it into the quiche mixture, which can cause a soggy filling.
- Whisk together the cream, eggs, milk, salt, pepper, cornstarch.
- Sprinkle cheese and bacon on the crust, then top with the mushroom/onion mixture.
- Pour in the egg mixture and bake! Until the center is set and the crust is golden brown.
- Cool for at least 15 minutes before serving warm… or cool completely and serve at room temperature!
Can I make it ahead of time?
Although making a quiche is a lot of work, it’s well worth the effort! A lot of the work can be done on advance, so you’re not stuck in the kitchen hours and hours before your party or gathering.
- The crust can be made up to 48 hours in advance and stored in the fridge until needed. Or you may freeze the dough for up to 2 months. Then thaw it overnight in the fridge the night before you plan on using it.
- You can cook the bacon, onions, and mushrooms up to 24 hours in advance. Store them separately, in the fridge, until needed.
- You may make the egg mixture and store it, covered and in the fridge, for up to 24 hours in advance. Give it a good beating before to reincorporate some air into it.
- Or bake the quiche up to 48 hours in advance. Store in the fridge, then gently reheat or serve at room temperature.
More Egg Brunch Recipes:
- Crustless Quiche with Spinach, Sausage, and Sun-Dried Tomatoes
- Croque Madame McMuffins
- Eggs Benedict
- Easy Overnight Italian Breakfast Casserole
- Eggs in Purgatory
- Mushroom, Bacon, and Swiss Frittata
Bacon, Onion, and Mushroom Quiche
For the Crust:
- 2 and 1/2 cups (300g) all-purpose flour
- 2 teaspoons granulated sugar
- 1 teaspoon fresh thyme leaves finely chopped
- 1/2 teaspoon salt
- 1 cup (227g) unsalted butter very cold, cubed
- 1/2 cup (113ml) ice water
For the Quiche:
- 6 slices bacon
- 2 Tablespoons (28ml) olive oil
- 1 large yellow onion thinly sliced into half moons
- 8 ounces cremini mushrooms sliced
- 1 and 1/4 teaspoons salt divided
- 3/4 teaspoon black pepper divided
- 2 teaspoons fresh thyme leaves finely chopped
- 1 teaspoon Dijon Mustard
- 3/4 cup (170ml) heavy cream
- 3/4 cup (170ml) whole milk
- 1 Tablespoon (14ml) cornstarch
- 5 large eggs room temperature
- 1 cup shredded gruyere cheese
Make the Crust:
- In a large bowl, mix together the flour, sugar, salt, and thyme. Add in the cubed butter and toss with a spatula to coat the butter in the flour.
- Using a pastry cutter, work the butter into the flour until the mixture is a coarse meal. The butter should be about the size of peas.
- Using a silicone spatula, slowly blend in just enough ice water to form moist clumps.
- Pour the shaggy dough out onto a clean surface and knead it gently, until it comes together in a ball, adding more ice water only if absolutely needed.
- Form the dough into a neat ball and gently flatten into a disk.
- Wrap the disk in plastic wrap and place in the refrigerator to chill for at least 1 hour, or up to 24 hours.
Roll out the Crust:
- Remove the crust from the refrigerator and let it rest for 15 minutes. Lightly flour a rolling pin and a large clean work surface.
- Set the dough in the middle of the work surface and – beginning from the center of the disc – roll the dough away from you in one firm and even stroke. After each stroke, rotate the disc a quarter turn clockwise and roll again. Lightly sprinkle more flour on the work surface, pie dough, and rolling pin as needed. You want to use just enough to prevent the dough from sticking. As your disc of dough becomes larger, be sure not to overstretch the center of the dough. Continue rolling until the dough is about 16-inches in diameter, and around a 1/4" in thickness.
- Press the crust into a 9" tart or pie pan, firmly pressing it into the bottom and ridges.
- Trim excess dough, leaving a ¼” of overhang. Roll the overhand underneath the rim of the pie plate and crimp. Refrigerate for 20 minutes.
Blind Bake the Crust:
- Preheat the oven to 375 degrees (F).
- Remove the crust from the fridge. Line the crust with parchment paper and fill with pie weights or dry beans.
- Bake in the lower third of the oven for 22 minutes. Remove from the oven.
- Carefully remove the pie weights and parchment paper and prick the bottom of the crust all over with a fork. Place back in the oven and bake for 18 more minutes.
Make the Quiche Filling:
- In a large skillet over medium-high heat, cook the bacon until crisp and brown, turning it frequently. Transfer to paper towels and drain. Chop and set aside.
- Return the skillet to the pan. Reduce the heat to medium. Add 1 Tablespoon of the oil, then add the onions and cook, stirring occasionally, until golden brown and caramelized, about 25 minutes. Transfer the onions to a large mixing bowl and set aside.
- Add the remaining 1 Tablespoon (14ml) of oil to the same pan. Increase the heat to medium-high. Add the mushrooms and cook, stirring occasionally, until they have released their water and begin to brown, about 6 to 8 minutes. Add the onions back to the pan, stir in 1/4 teaspoon of the salt, 1/4 teaspoon of the pepper, mustard and thyme. Cook for 1 minute.
- Remove the pan from heat and set aside until needed.
- In a large bowl, whisk the cream, milk, cornstarch, remaining salt and pepper, and eggs until well combined.
- Reduce the oven temperature to 350 degrees (F).
Assemble and Bake:
- Sprinkle the cheese and bacon on top of the partially baked crust.
- Top with the mushroom/onion mixture.
- Pour the egg custard over the top and place in the oven on a large sheet tray.
- Bake, in the lower third of the oven, until the center is set and the crust is golden brown, about 45 to 50 minutes. If the crust/filling is getting too brown, cover it with a piece of foil but continue cooking.
- Remove from the oven and cool on a wire rack. Cool for at least 15 minutes before serving warm or cool completely and serve at room temperature.
I have a question. In the ingredient list for the quiche filling, salt and pepper both say “divided”, but in the recipe instructions it doesn’t specify how much should go in the mushroom/onion mixture and how much goes in the egg mixture. What would you recommend? I ended up using 1/4 tsp of each in the mushrooms, and the rest in the egg mixture. Thanks!
Making this today and came here to say the same thing. Salt & Pepper say divided but no where does it list how to divide. Guess I’ll follow your lead and make my own division-going with 1/2 tsp each in the veg mixture and the rest in the egg mixture.
Don Taylor says
Wonder if this would work crustless
Ashley Manila says
I think so! I would recommend reducing the bake time by 10 minutes.
Beverly Orf McCurdy says
It was very, very good and have no doubts that I will make it again. It did take a long time to prep and cook, but it was worth it!
Ashley Manila says
I’m so happy this was worth the work! Happy baking 🙂